SAUCE

½ Jalapeno, finely chopped use whole jalapeno for spicy, remove seeds for mild
½ Onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons avocado oil
2 15oz cans tomato sauce
1 cup water
4 Tablespoons Adkins Chili Seasoning
1 Teaspoon sea salt

​

FILLING

2 Teaspoon Adkins Chipotle
½ Onion, diced
2 Tablespoons Avocado Oil
Box of Spinach
Cheese if you’d like

​

SAUCE

Finely chop jalapeno, garlic, and onion. Heat sauce pan on medium heat add oil let warm for a minute add onion and jalapeno cook 5 minutes add garlic cook for 2 minutes add tomato sauce, water, Adkins Chili Seasoning and salt

​

FILLING

Dice half onion. Add to preheated 12’ cast iron skillet with two tablespoons Avocado oil cook 5 minutes. Add spinach cook 2 minutes add seasoning and cook until done. Stuff spinach in cooked corn tortillas add cheese if you’d like.

Add ½ Cup Avocado Oil to 8inch Skillet (preferably cast iron) on medium-low. Lightly fry corn tortillas 30 seconds a side. Fill corn tortillas with filling rollup, put in pan top with sauce then bake 15 minutes in a preheated 350 degree oven.